1 med. eggplant (about 1 1/2 lbs.)
2 tbsp. butter
2 lg. eggs, beaten
1 med. onion, chopped fine
1/2 tsp. oregano
1/2 c. bread crumbs
1/2 c. grated Cheddar cheese
6 med. size tomato slices
Salt and pepper to taste (optional)

Peel eggplant. Cut into 1/4 inch slices. Place in pan with 1/2 inch boiling water. Cover and cook 10 minutes. Drain and mash. Blend in butter, eggs, onion, oregano, bread crumbs and pepper.

Turn into greased 1 quart casserole. Cover eggplant mixture with tomato slices. Sprinkle with cheese. Bake 375 degrees for 25 minutes or until lightly browned.

If you freeze grated Cheddar cheese ahead of time, it crumbles more easily.